Keri no Murabbo - Gujarati style Raw Mango preserve | How to make Keri no Murabbo - Gujarati style Raw Mango preserve

By Jagruti D  |  2nd Jun 2016  |  
5.0 from 1 review Rate It!
  • Keri no Murabbo - Gujarati style Raw Mango preserve, How to make Keri no Murabbo - Gujarati style Raw Mango preserve
Keri no Murabbo - Gujarati style Raw Mango preserveby Jagruti D
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    20

    People

50

1





About Keri no Murabbo - Gujarati style Raw Mango preserve Recipe

Tart raw mangos cooked with sugar syrup and flavoured with whole aromatic and golden spices such as Cardamom, Cloves, Cinnamon and Saffron. It has this unique taste, it's delicious and yummy

Keri no Murabbo - Gujarati style Raw Mango preserve

Ingredients to make Keri no Murabbo - Gujarati style Raw Mango preserve

  • 500 g Raw Rajapuri Mangoes grated
  • 1 kg sugar
  • Big pinch of saffron threads
  • 5-6 cloves
  • small piece cinnamon
  • 1/2 tsp. cardamom powder

How to make Keri no Murabbo - Gujarati style Raw Mango preserve

  1. Try to squeeze as much as water from the grated mango. In squeezed water soak saffron threads. In stainless steel pan combine grated mango and sugar.Mix very well.
  2. Put the pan on low heat and cook the mixture. Continuously keep stirring. First the mango mixture will get watery as sugar dissolves. After few minutes, you will see again mixture getting thicker as sugar syrup is thickening.
  3. You need consistency of 2 thread chasni ( syrup ).Once you achieve that, add saffron soaked water and turn off the heat. Add other spices and remove from the stove. Let it cool completely.
  4. Once cool down, store in sterile jar.Keep it in a cool but dry place ( not in the refrigerator )

Reviews for Keri no Murabbo - Gujarati style Raw Mango preserve (1)

Sanjay Reddy2 years ago

Truly Amazing :)
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